Kitchen know-how
Cooking Tips
Practical, plain-language advice to help you feel at home in the kitchen.
Read the Whole Recipe First
Before you start, read through every step and check that you have each ingredient and tool. Knowing what comes next keeps cooking relaxed and avoids surprises.
Prepare Ingredients Before Heating the Pan
Chop vegetables, measure spices and open cans first. This French habit, called mise en place, makes the cooking itself quick and calm.
Season in Small Steps
Add salt in small pinches and taste as you go. Flavors concentrate as soups and sauces simmer, so it is easier to add more than to remove it.
Let Soups and Stews Simmer Gently
A slow, gentle simmer with small bubbles keeps meat tender and flavors balanced. A hard boil can toughen meat and cloud the broth.
Rest Roasted Meats Before Carving
Let a roast chicken rest for 15 to 20 minutes under loose foil. The juices settle, the meat stays moist and carving is easier.
Keep Pie Dough Cold
Cold butter and ice water give pastry its flaky layers. If the dough softens while you work, chill it for 15 minutes before rolling.
Food Safety Basics
Wash your hands and surfaces often, use separate cutting boards for raw meat and vegetables, and use a food thermometer. Poultry should reach an internal temperature of 165°F (74°C), according to USDA guidance. Refrigerate leftovers within two hours.
Make the Kitchen Comfortable
Good lighting, a stool to sit on while you chop and a printed copy of the recipe in large type can make cooking more enjoyable. Our recipe pages are designed with large, easy-to-read text.
Safe Minimum Internal Temperatures
Use a food thermometer in the thickest part of the food. These are the U.S. Department of Agriculture (USDA) recommended minimums. Learn more at foodsafety.gov.
| Food | Minimum temperature |
|---|---|
| Poultry (chicken, turkey), whole or ground | 165°F (74°C) |
| Ground beef, pork, veal and lamb | 160°F (71°C) |
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F (63°C), then rest 3 minutes |
| Fish and shellfish | 145°F (63°C) |
| Egg dishes | 160°F (71°C) |
| Leftovers and casseroles | 165°F (74°C) |
Handy Kitchen Measurements
| Measure | Equals |
|---|---|
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | ¼ cup |
| 16 tablespoons | 1 cup (8 fluid ounces) |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
| 1 stick of butter | ½ cup (8 tablespoons) |
Easy Pantry Substitutions
| If a recipe calls for | You can use |
|---|---|
| 1 cup buttermilk | 1 cup milk plus 1 tablespoon lemon juice or white vinegar, stirred and left 5 minutes |
| 1 cup self-rising flour | 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt |
| 1 cup brown sugar | 1 cup white sugar plus 1 tablespoon molasses |
| 1 egg (in baking) | ¼ cup unsweetened applesauce |
Substitutions can change texture and flavor slightly. Please check ingredient labels for allergens.
Simmerbrook Recipes
A free, independent recipe blog sharing classic home cooking from Kenosha, Wisconsin. We do not sell food or products.
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Kenosha, WI - +1 717-478-3726
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Information
Disclaimer: Recipes and articles are shared for general informational and educational purposes only and are not medical or nutritional advice. Please consult a qualified professional about dietary needs and allergies. Images are illustrative.